| I had a discussion with one of my friends about drinking an Americano rather than a fresh brewed cup of coffee. He drinks brewed coffee and I drink and Americano I'd like to hear from all you folks about your preference and when you like one versus the other and why. Thanks, Morris Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| The americano is great when I am looking for a cup that has a biting start and soft smooth finish. I pull my shot for an americano over the hot water so that the crema floats. That way I get the nice bust of espresso followed by a flavor that is smooth. It is a cup that develops as you drink it. A regular cup of coffee develops as well, but it develops through cooling. If a cup does not develop well as it cools then I perfer the americano. Overalll I enjoy the regular cup of coffee more, but both are good when prepared properly. Eric On 8/22/08, Morris Nelson wrote: <Snip> -- Eric Faust (651) 357-6272 16420 7th St Ln South Lakeland, MN 55043 Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| For me it's a convenience factor. If I want to make a thermos of coffee to take to work or a pop of coffee to take outside and enjoy on the weekend, the drip brew wins every time for convenience (particularly set up/clean up). If I'm in the mood to savor a single cup of coffee, I prefer the richness of an Americano. For convenience, I'll use my AP, but some times I dig out and fire up the espresso maker. I'm noticing that convenience ranks high in my little world. :) On 8/22/08, Morris Nelson wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| Can someone help me with the classic definition of an Americano? I was going to comment but realized I'm lacking some basic information. JoeR On Fri, Aug 22, 2008 at 8:28 AM, Seth Grandeau wrote: <Snip> -- Ambassador for Specialty Coffee and pallet reform. Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| Generally speaking, I like americanos better from a taste perspective. But having a busy life, I don't pull americanos all the time. Only when I have time. My morning coffee on the weekdays is always brewed and I like the flavor just fine. It just isn't quite as "clean" of a flavor. Today (taking a day at home), I had brewed 1st thing, but am about to go pull an americano. At 07:56 AM 8/22/2008, you wrote: <Snip> John Nanci AlChemist at large Zen Roasting , Hand Grinding, Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| Espresso with hot water added to it. The nice thing about an Americano is you can decide how dilute to make each cup. Sometimes I like more water, sometimes less. Generally, my first coffee drink of the day is a 2 oz. shot of espresso with 5-6 oz. of water added. cheers, Scott On Fri, Aug 22, 2008 at 11:39 AM, Joseph Robertson wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| At home, it's simply a matter of time and taste which I'll make. Since I've been roasting my own coffee I just cannot drink brewed coffee when I go out (except for one place locally). Instead I'll order an americano or go without. I've found that an americano made from stale coffee is better then brewing stale coffee. -Marc ----------------------------------------------------------------------- <Snip> Café Américano or simply Americano (the name is also spelled with varyi= ng capitalization and use of diacritics: e.g. café Americano, cafe americano, etc.) is a style of coffee prepared by adding espresso to hot water, giving a similar strength but different flavor from regular drip coffee. The strength of an Americano varies with the number of shots of espresso added. The drink consists of a single or double-shot of espresso combined with up to four or five ounces of hot water in a two-demitasse cup. An Americano is created specifically by adding the water to an already extracted espresso, not by drawing more water through the espresso grounds (the latter is a lungo) . ----------------------------------------------------------------------- On Fri, Aug 22, 2008 at 11:39 AM, Joseph Robertson wr= ote: <Snip> d, <Snip> nk <Snip> ee.com <Snip> ee.com <Snip> ee.com <Snip> Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820 |
| It depends on the bean in the grinder and the urgency for coffee (or the desire to have a nicely black-coffee-tasting beverage with less caffeine). My setup is that I have my Mazzer Mini loaded with whatever I'm using for espresso, whereas my grinder for the brewed stuff sits empty and gets loaded session-by-session. In the morning, if whoever's up before me hasn't made a pot and put it in the thermal carafe (or it's been there so long that it's not going to taste good nuked), and if there isn't a brew bean in the hopper of the regular grinder, I find it easier to go to my espresso setup (house rules are that the first one up turns on the espresso machine, last one to bed turns it off) and pull myself an Americano. I like the taste just fine. But if I see the shot pour out in mousetails and the crema is rich and rusty, I stop and knock it back as a straight shot--it'd be criminal to dilute it, no? But I almost NEVER order an Americano, because the few cafes that get it right tend to pull shots that are too yummy to dilute. And a bad Americano can be worse than dishwater. On Aug 22, 2008, at 9:56 AM, Morris Nelson wrote: <Snip> Sandy Andina www.myspace.com/sandyandina Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| On Aug 22, 2008, at 9:56 AM, Morris Nelson wrote: <Snip> I mostly drink Americanos at home.... (1) because I've often pulled a shot for my wife's latte (i.e. more convenient), (2) because I think it's more bitter-in-a-good-way, (3) it's quicker, (4) I enjoy the process more. I drink most Coffee when not home... (1) because most of the coffee shops around me can't pull a good shot (2) it's often free (3) I's convenient (i.e. easily available) Grace and Peace, `tim Grace and Peace, `tim -- The content of this e-mail may be private or of confidential nature. Do not forward without permission of the original author. -- Rev. Tim TenClay, NATA #253 Dunningville Reformed Church (www.dunningville.org) Blog:http://lexorandi.tenclay.orgHomeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| Sandy, I am with you! Sandy said, "But if I see the shot pour out in mousetails and the crema is rich and rusty, I stop and knock it back as a straight shot--it'd be criminal to dilute it, no?" I did that twice last Sunday at Church. Some of the folks couldn't believe that I would drink espresso as a straight shot. I have had good Americanos at two places, Stumptown and Mike McKona's. Every other place it was swill. However, I usually have Technivorm brewed in the morning because of convenience and Americanos and espressos on the weekend. Les On 8/22/08, Sandy Andina wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| Les wrote: > Sandy, I am with you! Sandy said, "But if I see the shot pour out in > mousetails and the crema is rich and rusty, I stop and knock it back > as a straight shot--it'd be criminal to dilute it, no?" I did that > twice last Sunday at Church. Some of the folks couldn't believe that > I would drink espresso as a straight shot. Now this is interesting. I have always imagined that a "shot" of espresso is more of a volume term. I pull my doubles into a "Sorrento" or a Bodum "Pavina" cup. I then proceed to sip them daintily (my wife laughed at the sight at first) for the next 30 minutes or so, enjoying the full flavor, exploring the subtle (an not so subtle) changes in flavor over that time. I never in a million years would have considered "knocking one back" like a traditional "shot". But the mental image is still giving me the giggles. :-) I suppose saying "that shot burned my throat" would have a slightly different meaning... Joe Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| Since I discovered Americanos, that is the only way I prepare "regular" coffee for myself. I think that the pressure extraction, when properly done, exposes more facets of the flavor profile. Mike Chester |
| Thanks everyone for your feedback. Since I am the only one who drinks coffee at my place. My Sylvia/Rocky is usually working. I haven't used my Moccamaster in quite a while. I have my French Press and Bodum 2-cup. When I have friends over, MM gets cranked up. I'm planning a Saturday roast of some of my SM stash and running it through Moccamaster later. I have come to like shots and americanos over regular brewed, probably because of its intensity. Some time ago, I got a taste of coffee in Lucerne, Switzerland and couldn't go back to "Lutheran basement" coffee. Morris |
| Morris said, "Some time ago, I got a taste of coffee in Lucerne, Switzerland and couldn't go back to "Lutheran basement" coffee." So what do you use to wash down the Lutefisk? Les Scandinavian who misses some of the Minnesota traditions, but not the snow or mosquitoes. On Fri, Aug 22, 2008 at 6:08 PM, Morris Nelson wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| Is there >anything< that can wash down Lutefisk? Yeesh... Mom cooked it for my Aunt at Christmas and we had to open all the windows. Even when it was freezing cold outside. I'm not brave enough, or rather, can't get close enough to eat it! Bob |
| Glogg. Heavy on the akavit. On Aug 22, 2008, at 10:03 PM, Bob Hazen wrote: <Snip> Sandy Andina www.myspace.com/sandyandina Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| My mother used to make it every year too. I was in Sweden last year. I asked about it there. Very few knew of it and those who did, made an awful look on their face. Morris |
| Being Danish, I can understand that the Swedes would behave that way. However, I am getting way off topic. I am hoping to get back into Americanos again after getting my Olympia Cremina rebuilt. It is nice to have a machine that warms up quickly. I do like a good pressure extracted coffee. I think an espresso machine brings out more flavor. One key is to use hot water than doesn't come out of the boiler. I think you get a better Americano with good clean water. Les On Fri, Aug 22, 2008 at 8:18 PM, Morris Nelson wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| Thank you Scott, When Seth mentioned the AP I wasn't sure how many of us consider the AP a form of espresso that an Americano can be made from. Now I understand what he was saying. I also use my AP in the am for a suggestion of an Americano. After I wake up with that I feel enough brain cells firing to pull a decent shot for the real thing. JoeR On Fri, Aug 22, 2008 at 8:55 AM, Scott Miller wrote: <Snip> -- Ambassador for Specialty Coffee and pallet reform. Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| Y'all inspired me. I tried my two day rested Kona Purple Mt @ FC+ as my virgin Americano. I've made them for my dad because he just wants a regular cup of coffee but I usually stick with my cortados. At the office I just make strong AP cups, no espresso machine there. That was amazing. Strong and complex, able to savor the flavors and pick them out better than a straight shot or cortado. I then ground some more KPM to take to my study group and made it in the FP, but it was roasted a little too dark for FP it didn't have near the flavors and complexity. Now, my roast-- it is a little too dark for FP, the FP seemed to accentuate the smoky undertones, but it was fanastic as Americano today and cortado yesterday. It went about 15 seconds into large grouping of second snaps before the cooling cycle cut it off. It's a very dark brown but not oily or black. I'm a outdoor B16k'er, and my roasts have been running especially long with the ambient temps so high. Most of my roasts lately have been tasting a little green and underdone so I wanted to go darker to make sure it was complete. I will probably end up doing the B16k adjustment. On Sat, Aug 23, 2008 at 9:53 AM, Joseph Robertson wrote: <Snip> -- -Kevin /* Never argue with an idiot. They drag you down to their level and beat you with experience. */ Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |